Baked Alaska

On Saturday I went to see Anne Willan talk about old recipes in the kitchen at an event organised by the Culinary Historians of Southern California at the Central Library in Downtown LA. Needless to say it was fascinating, inspiring and extremely informative. More to come…

The event started with a round of general housekeeping where among other things they announced a rather special members only gala dinner on the Queen Mary that would hark back to the 40s – the menu included Baked Alaska for dessert.

I hadn’t made Baked Alaska since boarding school – we would make it after a rounders match with Myrtle – our housemistress (and more importantly Fashion and Fabrics teacher!) and I wanted to give it a go with the children.

[Silly fact: Feb 1st is Baked Alaska day]

Minty and Rémy were really excited to do this ‘science experiment’. We bought Strawberry Buttermilk Ice Cream from Carmela at the Hollywood Farmers’ Market on Sunday, I baked a madeira cake and whipped up some Ottolenghi meringue and the kids composed their baked alaska rap… lights camera action…

Baked Alaska

Baked Alaska

You will need:

1 8 inch round madeira cake – cut to 1 inch high

1 pint ice cream – we bought ours from Carmela

For the Meringue:

5 egg whites – at room temperature

300g sugar

1. Place a round cake, we used madeira, on a flat dish and mould ice cream, we used Carmela, in the center. Place in the freezer until frozen solid.

2. Spread the sugar out in oven proof dish and heat in 400 F for 5 minutes.

3. Beat the egg whites until frothy and then add the hot sugar straight from the oven.

4. Continue to beat the meringue for about 10 minutes.

5. Place ice cream topped cake in oven proof dish. Spread the meringue over the ice cream and cake making sure it is completely covered and sealed.

6. Cook in a preheated 350 F oven until meringue turns golden brown – about 7 minutes. Remove from the oven and serve immediately – the outside will be hot and the inside should still be frozen – insulated in its meringue jacket.